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Lamb and Beef Stock Reduction Sauce Recipe

Rack-of-Lamb-Bernadette-Stock-Reduction

Hearty Lamb and Beef Stock Reduction Sauce

By Victoria Cortes, Personal Chef Victoria Cortes.com

For the Nourishing Traditions dinner party in honor of Dr. Joseph Mercola, Kimberly had on hand a wonderful broth that I was able turn into a thickened sauce with arrowroot. The broth is made and sold by Elaine Boland, owner of Fields of Athenry Farm, and it is called “Bernie’s Beef Broth” after her daughter Bernadette. It is very fitting that this ultra-nourishing broth is named after Bernadette since over the past few years she has fought health issues and found wellness through a nourishing and traditional diet.

Elaine tells me she makes the broth with both beef and lamb parts: bones, marrow, heart, kidney, liver, tongue, and sweetbreads. She adds vegetables, cider vinegar, and a special blend of seasonings like turmeric, allspice, cloves, and bay leaf.  For customers with dietary restrictions, Elaine makes special batches of the broth with adjusted seasoning.

Kimberly tells me that on the days following the dinner party she made good use of the leftover sauce. She served it as a gravy for  lamb and beef meatloaf, and also turned it into an au poivre sauce for a steak by adding a good amount of crushed black peppercorn.

Bernadette Stock Reduction Sauce

Yield: 2 cups

Here is the recipe for the Bernadette Stock Reduction Gravy I made for the dinner honoring Dr. Mercola:

Ingredients:
2 cups Fields of Athenry Farm “Bernie’s Beef Broth”
2 tablespoons arrowroot

Method:
1.)    In a small bowl, dissolve the arrowroot in an equal amount of cold broth to make a slurry.
2.)    Bring the broth to a boil in a medium saucepan over medium heat.
3.)    Stir the arrowroot slurry into the broth and reduce the heat to low. Simmer very gently until the broth is thickened and adjust the seasoning with salt and pepper.

Mary-Alice-Victoria-Cortes

Victoria (on Left) with Mary Alice, in Hartke kitchen

Victoria Cortes is a personal chef for green minded foodies in the Northern Virginia area. She works with clients with special dietary needs and enjoys introducing them to nourishing traditional food. Visit her website, victoriacortes.com.

This post is part of the Real Food Wednesday blog carnival. For more real good eatin’ visit Kelly the Kitchen Kop Blog.

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Comments

  1. Thought you might be interested in this article. I’m a physician and I get email updates from my professional organization (American Psychiatric Association) and I was pleased to see that a piece of nutritional wisdom was considered valuable enough to disseminate!

    http://www.dailymail.co.uk/health/article-1326189/Drinking-beetroot-juice-boosts-healthy-brains-older-adults-increasing-blood-flow.html

  2. Wow. I wish I were a guest at your dinner with such distinguished guests! The menu looks delicious as well!

  3. John L. Hoooper says:

    I am looking for a Lamb Reduction Sauce to complete an Emeril sauce for his BBQ salmon dish which was wonderful! Is one of these it?

    John Hooper

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